The US Food and Drug Administration on Thursday announced that it has ended its investigation of an outbreak of Vibrio parahaemolyticus linked to  fresh Venezuelan blue crab meat. But instead of giving a strong signal that it is safe to resume eating the species fresh, as it is usually sold, the agency instead has advised consumers and restaurants to use pasteurized crab meat or recook it until the meat reaches internal temperatures of at least 165 degrees Fahrenheit. [...]